Greek Bean Salad with Lemon Marinated Beans (Printable)

Colorful beans in zesty lemon-oregano dressing with crisp vegetables, olives, and feta for bright Mediterranean flavors.

# What You Need:

→ Beans & Marinade

01 - 3 (15-ounce) cans mixed beans (chickpeas, kidney beans, cannellini), drained and rinsed
02 - Juice and zest of 2 lemons
03 - 3 tablespoons extra-virgin olive oil
04 - 2 cloves garlic, finely minced
05 - 1 tablespoon dried oregano or 1.5 tablespoons fresh oregano, chopped
06 - 1 teaspoon honey or granulated sugar
07 - 0.75 teaspoon salt, plus more to taste
08 - Freshly ground black pepper, to taste

→ Salad

09 - 1 small English cucumber, seeded and diced
10 - 1 pint cherry or grape tomatoes, halved
11 - 0.5 medium red onion, thinly sliced
12 - 0.5 cup pitted Kalamata olives, halved
13 - 0.25 cup fresh parsley, roughly chopped
14 - 2 tablespoons fresh dill, chopped
15 - 2 tablespoons extra-virgin olive oil for finishing
16 - 4 ounces feta cheese, crumbled

# How-To Steps:

01 - Pat the drained beans dry with paper towels and transfer them to a large mixing bowl.
02 - In a separate bowl, whisk together the lemon juice, lemon zest, 3 tablespoons olive oil, minced garlic, oregano, honey, 0.75 teaspoon salt, and several grinds of black pepper until well combined.
03 - Pour the lemon-oregano marinade over the beans and gently fold until every bean is coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor development.
04 - When ready to assemble, taste the marinated beans and adjust salt and pepper if needed. Reserve any excess marinade.
05 - In a large salad bowl, combine cucumber, tomatoes, red onion, olives, parsley, and dill. Drizzle the reserved bean marinade and the remaining 2 tablespoons olive oil over the vegetables.
06 - Add the marinated beans and toss gently to combine, being careful not to crush the beans or tomatoes.
07 - Sprinkle crumbled feta cheese on top, then give the salad one final gentle toss to distribute the cheese evenly.
08 - Let the salad rest at room temperature for 10 to 15 minutes before serving to allow flavors to meld.

# Expert Advice:

01 -
  • The beans marinate until they taste like little flavor bombs, not bland fillers.
  • It gets better as it sits, so you can make it ahead and actually relax before guests arrive.
  • Every ingredient pulls its weight, crisp vegetables, briny olives, tangy feta, and that bright lemon dressing.
  • It works as a main dish, a side, or even stuffed into pita for lunch the next day.
02 -
  • If you skip drying the beans, the marinade will be diluted and the salad will end up watery by the time you serve it.
  • Marinating for less than an hour means the beans won't absorb enough flavor and they'll taste like an afterthought instead of the star.
  • Don't toss the feta in too early or it will break down and make the salad cloudy instead of staying in creamy crumbles.
03 -
  • If your red onion is too sharp, soak the slices in cold water for 10 minutes and then drain them before adding to the salad.
  • For a creamier texture, mash a few of the beans with a fork before tossing them with the marinade.
  • Taste the salad right before serving and add a squeeze of fresh lemon juice if it needs brightening.
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